What does yuzu taste like? Is it a citrusy mandarin or a sour grapefruit? Should we eat it raw like any other fruit or should we only use it in sauces like ponzu? The truth is that this Asian fruit can be used to create some truly amazing things, and we will explain them below.
Yuzu is one of those foods that has been appreciated in places other than its birthplace. Originally from China, this Asian citrus fruit has found its place in Korean and Japanese cuisine. In fact, Japan, the world’s leading producer, uses yuzu to make all kinds of dressings, sauces, and even liqueurs. Yuzu comes from a hardy plant that has invited certain regions such as British Columbia in southern Canada to experiment with its cultivation.
Used by renowned chefs, including pastry specialists, yuzu is still a food that most people are yet to discover. For this reason, today we summarise everything about what flavour we can expect from yuzu, what uses we can give it in the kitchen, and what health properties this Chinese lemon gives us.
What is yuzu
Yuzu is a citrus fruit that is three times more aromatic than lemon. Its scientific name is Citrus junos. It is originally from China and has a long culinary and medicinal tradition in Japan. It is yellow in colour, has a thick skin, and has large seeds surrounded by a very fine pulp. The texture of yuzu is somewhat more fibrous and less juicy than that of other citrus fruits such as mandarins and grapefruits. However, its juice is highly appreciated and in countries such as Japan, it is used as a dressing and vinegar.
In fact, yuzu is famous for being a crop with few requirements. It grows without difficulty in a range of 10 to 29 ºC, does not need a lot of water, and survives temperatures as low as -7 ºC. Depending on the variety, it is harvested in summer or late autumn, with summer yuzu generally being richer in antioxidants and lower in sugars. In the Mediterranean, it is probably the easiest way to obtain the fruit by going to specialized Asian stores or by encouraging us to plant our own seeds, as long as we do not mind waiting between 8 and 10 years to collect the first fruits.
What does yuzu taste like?
The flavour of yuzu is refreshing, a middle ground between mandarin and lemon, which when eaten naturally can be completely covered by its high level of acidity. This is the reason why yuzu is used above all as a dressing in cooking and as a base for juices. Eating it naturally, raw, as we would with grapefruits and oranges is not the most gratifying experience for our palate, a fact that should not lead us astray, since thanks to its aroma, making use of yuzu juice or adding part of the peel to our pots, stews and wherever we would like a touch of lemon is a fantastic idea to give a twist to our dishes and reinforce the umami flavour.
What is yuzu used for and how to use it in cooking?
In Korea and Japan, yuzu is the base of liqueurs and jams, a famous dressing, and an integral part of vinaigrettes, oils, and sauces of all kinds, among which ponzu sauce stands out, a sauce made from yuzu juice and soy sauce that also includes fish flakes and mirin. It is used to season tofu salads and stir-fried vegetables and is part of hot pots such as Shabu Shabu.
Spicy lovers will also love to discover Yuzu Kosho, a paste that combines yuzu and chili and that with a pinch can liven up our miso soup or add more complexity to our ponzu sauce. Thanks to the fragrance of its skin, a little zest brings lightness and freshness to our dishes. Mackerel marinated in soy sauce and yuzu zest brings together the best of Japanese seasoning and Mediterranean produce.
When it comes to desserts, we should try to use the peel in every possible way. As an aromatic container for a sorbet made from water, sugar, and yuzu juice or as a flavour enhancer for a rich and refreshing yuzu ice cream. If you are a fan of Japanese liqueurs and are already familiar with shochu and its 25% alcohol content, ending the evening with the Yuzu Chuhai cocktail and its exotic citrus touch can be a fantastic summer idea.
Origin and History of Yuzu
Yuzu is the result of a hybridization between two citrus fruits. To this day, there are still many open studies regarding which varieties were the progenitors. The most widespread hypothesis is that of a cross between the mandarin and the lemon or Ichang papeda. Apparently, yuzu has inherited from the Ichang papeda its tolerance to frost, one of its most characteristic and differential features compared to other citrus fruits.
It arrived in Japan during the Nara period (700-794) to establish itself and become the most valued yuzu crop in the world. Apparently, the delicacy of Japanese yuzu is due to the long-standing tradition and the climate of the mountainous regions where it grows, which range from high to low temperatures on the same day. Today, yuzu crops exist in Japan, Korea, Australia, Spain, Italy, France, and Canada, while it remains a prohibited food in the United States, where they say that its arrival could cause contamination of native crops.
Properties and benefits of yuzu
Yuzu is an antioxidant, rejuvenating, relieves as many colds as lemon, contributes to weight loss, and reduces hypertension. It is also in the spotlight for the possibilities it offers for curing hemorrhoids and fatty liver. Due to its properties, yuzu reminds us of the importance of including citrus fruits in our diet on a regular basis, although if you are reading these lines from Spain, you can opt for a version as close as lemon.
Antioxidant: reduces free radicals and protects against colds
Citrus is synonymous with antioxidants and yuzu is no exception. With a large quantity and variety of flavonoids and vitamin content such as vitamin C, yuzu is a citrus fruit with great antioxidant power. Thus, it helps prevent aging caused by the accumulation of free radicals and keeps us young for longer while being the perfect ally to enter a winter with less chance of catching a cold. In Japan, it is common to cut yuzu in half and add it to hot springs for this purpose.
Ally for weight loss
There are two flavonoids of particular interest when it comes to losing weight. Their names are: naringin and naringenin (obtained from naringin). Just one vowel away, both flavonoids present in citrus fruits such as yuzu have been shown to contribute to weight loss. Experiments carried out on animals have also demonstrated the efficiency of these flavonoids when it comes to reducing adipose tissue, which constitutes the layers of what we commonly call fat. For this reason, and although there is still much room for research, we can assume that using yuzu as a dressing instead of balsamic vinegar can be a great idea to reinforce our results in the search for healthy weight loss. Don’t worry, if the investment is high, you can achieve similar results by using lemon instead of yuzu.
Reduces hypertension
The same flavonoid content that makes yuzu an antioxidant and obesity-preventive food is also responsible for its benefits against hypertension. This is demonstrated by studies carried out with obese animals with hypertension as well as those prone to cerebrovascular damage. In addition, the same component, naringin, has been shown to be effective in improving cardiac fibrosis, derived from a high-fat diet, and the main cause of heart failure.
Possible relief from hemorrhoids
Yuzu is rich in hesperidin, a flavonoid that is being considered for its potential anti-hemorrhoidal function. Various studies have confirmed that hesperidin could help reduce inflammation and improve symptoms. It is currently an element that is being studied for the treatment of hemorrhoids and although, of course, taking an extract, an element used in the studies, is not the same as taking a food containing this component, everything seems to indicate that the continued consumption of yuzu could help prevent and improve hemorrhoids.
It relieves constipation and could contribute to cancer prevention
Yuzu is a fruit that contains a harmonious balance between insoluble fibre, such as hemicellulose, and soluble fibre, such as pectin. These compounds are known for facilitating digestive motility, relieving constipation, and could be related to the prevention of cancer, diabetes, and cardiovascular diseases. Due to its importance, the EFSA, the European Food Safety Authority, recommends ingesting up to 25 g of fibre daily. Depending on the variety and the point of ripeness, yuzu could contain between 0.5 and 1.5 g of fibre per glass of juice.
Helps protect our liver
Obesity or insulin resistance promote the development of hepatic steatosis, known as fatty liver. Supplementation with naringin has shown in animal studies a lower development of fatty liver and an improvement in parameters such as inflammation. The regular use of yuzu, rich in naringin, could be a very good start as a preventive measure and a change of habit towards a healthier pattern.
Nutritional information of yuzu
The levels of fibre, naringin, hesperidin, and the general content of flavonoids are the key organic compounds in yuzu. However, it is important to be aware that the nutritional values and concentration of certain nutrients vary drastically depending on the variety of yuzu and especially the time of harvest, which can range from July to November. Below we have compiled in the table the average values for 100 g of commercial yuzu.
- Energy: 53 kcal
- Carbohydrates: 13 g
- Fats: 0.5 g
- Fiber: 1.8 g
- Vitamin C: 60% RDI
- Vitamin A: 30% RDI
Contraindications of yuzu
Yuzu has no contraindications for the general population, although, logically, those people who have some type of sensitivity or allergy to citrus fruits in general should be cautious. In case of allergy to yuzu, itching, redness, nausea or vomiting may occur, and in cases of high reactivity, anaphylactic shock.
Why is Yuzu so expensive?
Demand and production are the two factors that most influence the price of a product. A food that is in high demand and difficult to produce is synonymous with being expensive. Yuzu falls into this category. Although it is not yet a world-famous food, its major handicap is that it has only one main producer, Japan, which, like Korea, invests most of its production in local consumption.
Added to this is the fact that the regions that have ventured to cultivate it outside of Asia are still few. In Spain, we have some small producers who, if they have availability, sell a kilo of yuzu from €20/kg.